Coconut + Squash Soup

This soup is perfect for a cozy winter night. It’s full of flavor, easy to make, and unlike some soups, it will leave you feeling full and satisfied. The crispy walnuts and sage really bring it to life. Plus, you may even get lucky enough to have some leftovers after. 😉

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Ingredients

• 1 medium acorn squash (most winter squash will do)

• 10 oz coconut cream

• 1/2 red apple

• 1/2 small sliced yellow onion

• 1/4 cup dry white wine

• 4-5 cloves roasted garlic

• 1 tsp fresh thyme

• 3/4 tsp salt

• 1/2 tsp white pepper (black pepper will also work)

• 1/2 cup chopped walnuts

• 1 tbs chopped sage

• 1 tsp vegan butter

Method

1. Preheat your oven to 400 degrees

2. Cut the squash in half and scoop out the seeds

3. Drizzle a small amount of olive oil on the inside halves of the squash

4. Roast for about 45 minutes or until fork tender

5. While your squash is cooking, caramelize the onions over medium-low heat in a bit of olive oil

6. Stir the onions occasionally and add in the wine slowly (about 2-3 portions at a time - adding in more as the liquid becomes absorbed)

7. In a separate pan, add in your chopped walnuts, sage, and a small amount of olive oil and allow the sage and walnuts to get a little crispy

8. Once they have browned, add in your vegan butter for flavor

9. Once the butter is melted and well combined remove from heat and set aside

10. After your squash and onions are done cooking, add them to a high speed blender along with the coconut cream, apple, caramelized onion, garlic, thyme, salt, and pepper

11. Blend until smooth and creamy

12. Taste and adjust seasonings as necessary

13. Pour into bowls and top with the walnut and sage along with a drizzle of the remaining coconut cream!